Grind the cashew nuts to a fine powder in a blender.
Make sure that there are no lumpy or big size pieces.
Add the rose water, to the powder and mix in well.
Powder the sugar and add into this mix.
Lightly whisk the egg white till is just beginning to form.
Add into the mixture.
Cook the mixture in a heavy bottom pan, on medium heat, for 5-7 minutes.
Add the almond essence mid way during the cooking and mix well.
Do not let the mixture stick to the bottom of the pan.
Let the mixture cool a little and lightly knead to a soft, smooth dough.
Add a little rose water for kneading, if required.
Divide the dough into sections in case you would like to colour them.
Knead the food colour well into the dough so it is evenly spread and not streaky.
Fill the rubber or silicone moulds with the mixture and pack well.
If you don’t have moulds, you can also make small balls or roundels of the dough.
Unmould onto butter paper and leave to air 4-5 hours.
Store in air tight container.